Balsamic Roasted mushrooms

July’s Degustabox was a hit! It was like the drinks’ special with lots of new, healthy and exciting beverages to try. Fizzy cucumber anyone? Genius.

The Seabrook Lattice Food Heroes in Chicken Jalfrezi are a fabulous ‘accidentally vegan’ find. They were so full of real flavour and packed with perfectly layered spice. These were no ordinary crisp. A lattice design ensures a deep crunch and extra flavour with all those surfaces to harbour deliciousness. The only downside? You just can’t stop ‘having just one’!

The Sweet Pickled Gherkins were a lesson that not all pickled gherkins are created equal. Gherkins are always going to be a crowd splitter, but I’m on the for side all the way. Try blending them into a creamy or cheesy pasta sauce for an unexpected, exciting layer of flavour.

Rejuvenation Water is yet another genius beverage I got to try this month. Deliciously fragrant and fruity water, complete with a unique amino acid profile that boasts immune system strengthening, stress, depression and anxiety resilience and aids protein digestion. Water could never be healthier!

The highlight this month was the Sarsons balsamic vinegar. I have about four bottles already and one on the go, but I love to try a new one. A bit like olive oil, no two balsamics are the same and happily this one was deep and rich with the perfect sweet and sour balance.

I use balsamic in everything from the obvious salad dressings to pasta sauces, especially bolognese style sauces. It’s also great with sweet cherries.

One of my favourite ways to use it is for roasting vegetables. It imparts a richness and coats the veggies with its lustrous glaze. Mushrooms and carrots are particularly good and it takes them from mediocre to marvellous.

Served with veggie sausages and tomatoes, these moreish mushrooms make a great brunch.

This is barely a recipe, really.

Ingredients:

Serves 2

• 4 large portobello mushrooms, wiped clean.
• 4 tbsp balsamic vinegar
• 1/2 tsp dried thyme
• 1/2 tsp salt
• A shave of garlic (optional)
• A few cracks of black pepper

Method:

1. Preheat the oven to 200’C/400’F.
2. Add the mushrooms, gill side up in a roasting dish. sprayed with a little cooking spray if necessary.
3. Drizzle a tablespoon of the vinegar over each mushroom, then sprinkle with the seasonings. You can leave to marinate for up to a day, covered in the fridge before roasting, or you can bake immediately.
4. Place in the oven and roast for 15-20 minutes until golden. You can also roast tomatoes and veggie sausages for a one pan brunch!

 

 

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